Post navigation

Always remember “BUFF” when plating food, balance, unity, focus and flow.
Heightened plate presentation consists of placing several elements on top of each other or in an elevated fashion to create a heightening effect. Add height to the plate, either you can add potatoes, rice or pasta, anything which is stable and should accompany the main course. Always think about contrasting the colours as well. Keep in mind that every element in the plate must play an important role in the texture and taste as a whole.

Here we have done Moru curry (spiced curd/ plain yogurt) basmati rice, rainbow salad with honey and wholegrain mustard dressing. For the salad we have used Pearl barley, quinoa, couscous, chickpeas, red peppers, corn, and edamame beans served on Anaheim pepper boat. For the garnish we used dill leaves, watercress, parsley, olives and red peppers.

Moru curry is a simple curd/ plain yogurt based kerala dish which goes well with rice.

1.Beat the curd well to make it smooth. If you want add little bit of water for a better consistency
2. Add water a little at a time blending it to keep it smooth
3. Heat oil in a pan & splutter mustard & fenugreek seeds.
4. Add dry red chilli, chopped small onion, green chillies, chopped ginger, curry leaves, sauté it for a minute.
5. Add turmeric powder, salt and mix well.
6. Add buttermilk/ well beaten sour curd and mix well.
7. Keep it on medium-low heat with continuous stirring till the mix foams up and rises again ( never bring it to boil. Yogurt will split) It will take around 5 minutes.
8. Remove from fire, stir for a few more minutes. Serve with rice.

I was Gone for sometime but couldn’t skip any of your posts. You are giving lovely tips to amatures like me. Lovely tips and what a presentation. I can never even imagine in these ways. Am amazed at what a simple the dish maybe but the elements added to it and the presentation is just awesome and mesmerizing. I really have no words to say ………

Hi Meena, that’s true. Some times we find difficult to find time to spend here, especially with little kids.(Will write a post on that😄😂) Thanks for the compliments. Somebody else has taught me that and I am trying to share it. Sharing is caring… more you share more you learn😉 My three posts are ready, but didn’t get the time to write. Wish I was a bachelor again!!😄

Food presentation at its absolute best! You always make your dishes look not just delicious but so beautiful as well. I don’t know how you bear to eat them after all the effort that goes into making them so beautiful, but I’m sure you just about manage. 🙂

Thank you so much Sumith, ur words are really overwhelming 🙂 I am a foodie who loves to cook authentic kerala dishes and hence ur blog seemed so interesting to me. I do make moru curry but sometimes we used cocunut paste too, my mother adds one or two gooseberries while making the coconut gravy.

Kerala cuisine is one of the easiest one compared to other Indian cuisines. I love trying every cuisine and more over interested in fusion now. There you will love to juggle different flavours and combinations. Yes some times we add coconut paste and gooseberries in moru curry. If we add plantains it changed in to kalan😂 some use Indian cucumbers as well.